In the Kitchen today…

In the Kitchen today…

I love this soup. Corn, onion, salt, and water…that’s it. It’s cheap as dirt, sweet, homey, and a perfect host for a myriad of toppings and flavor profiles. It is the least time-consuming soup I’ve ever made – 15 minutes to gently sauté the onions, 5 minutes to cook the corn, 30 seconds in the blender, done. Waters calls for using 5 ears of corn, but since fresh corn is not currently in season, I used one 16-ounce bag of organic frozen corn and it worked wonderfully in flavor and texture. I gave 2 generous pinches of salt, one on the onions sautéing, one over the finished product before serving. I made no other changes or additions. It needs nothing else.

Below, I topped the soup with sautéed broccoli and crockpot paprika chicken.